Semmel Knodel German Bread Balls
Semmel Knodel are traditional German bread dumplings, tender and flavorful, perfect as a hearty side dish or comforting main. Made with simple ingredients like bread crumbs, milk, and egg, they pair beautifully with rich gravy. Ideal for family dinners or festive occasions, offering a taste of authentic German cuisine.
Ingredients
Instructions
- Soak bread crumbs and hot milk together until moist.
- Add egg, a dash of salt, and flour to the mixture.
- Mix everything well; the mixture should be sticky and firm.
- Form into medium to large size balls.
- Place the balls in boiling salted water and cook for 10 minutes.
- Cover with gravy and serve.
Tips & Substitutions
For a richer flavor, consider using day-old bread instead of store-bought crumbs; this adds depth to the Semmel Knodel. If you're short on time, instant breadcrumbs can work, but the texture may differ. Adding herbs like parsley or thyme can enhance the taste. Use a pinch of nutmeg for a warm, aromatic hint. Ensure the mixture is sticky for the best ball formation.
Serving Suggestions
Serve Semmel Knodel with rich gravies or sauces, making them a perfect side for hearty dishes like roasted meats or stews. They pair beautifully with sauerkraut or a fresh salad for a balanced meal. For a vegetarian option, try them alongside mushroom gravy or a creamy vegetable sauce.
Storage & Reheating
Store any leftover Semmel Knodel in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer in boiling water for about 5 minutes or microwave in a covered dish with a splash of water to keep them moist. They can also be pan-fried for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Semmel Knodel German Bread Balls contains roughly 164 calories, with 6g protein, 26g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1850mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Semmel Knodel in advance?
Yes, you can prepare the dough ahead of time, shape the balls, and refrigerate them for up to 24 hours before cooking. This makes meal prep easier and allows the flavors to meld. Just ensure you bring them to room temperature before boiling.
What type of bread is best for Semmel Knodel?
Stale white bread or rolls work best for this recipe as they absorb the milk well without falling apart. Avoid using flavored or heavily crusted breads, as they can alter the texture and taste of the final dish.
Can I freeze Semmel Knodel?
Absolutely! You can freeze uncooked Semmel Knodel. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be cooked directly from frozen; just add a few extra minutes to the boiling time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).